12 Reading 35-1 pot. There was the infusion time. There was the pouring, a little bit of a ceremony all on its own. There was, of course, originally no question of adding milk, either before or after the tea, but there was the problem of 18th century sugar, which had to be put into the cup before the tea or it would not dissolve. The cup of tea was then sipped, hot, and therefore needed a handle. In Russia and China the tea kettle was on the hob all the time, and drunk lukewarm in a small bowl by the Chinese or in a glass by upper-class Russians. Of Course, there is no merit in drinking China tea of the highest quality overhot, since the f avor is best sampled at a temperature a few degrees above blood heat; it should never be drunk at a temperature which requires a handle on a cup. In some societies, praise was showered on the tea by blowing upon the surface and by making exaggerated sucking noises when consuming it. This seems curious, since it would appear to be a criticism of the temperature of the tea, but it should surprise no one: There are a great many variants in the human family’s approach to tea consumption. By the end of the 18th century the trade in made-for-Europe porcelain had come to all end, and the
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